Course Details

Course Number

10316114

Credits

4.00

Subject

Description

Refines techniques used in restaurant food production. In addition, learners apply management skills needed to operate a restaurant or other food service business. Learners will plan menus, cost inventory and product, design work assignments, and develop a merchanidizing plan for a variety of culinary establishments.

Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.

Availability

Class # Start Date End Date Mode Location
20816 Lecture Wausau

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